Begin by rinsing your fresh sunflower seeds. Place seeds in a pot with water and salt. Stir well. Place on a burner at medium-high heat. Bring to a boil, then immediately reduce the temperature and allow seeds to simmer for 15-20 minutes.
Drain seeds and keep seeds in strainer for 15-20 minutes. The more well drained the seeds, the better they will roast. While seeds are draining, preheat oven to 400 degrees.
Place seeds on a baking sheet. Keep them to a single layer since we’re making roasted sunflower seeds, not steamed. Place sheet in a preheated oven and roast for 10-15 minutes. Keep a close eye on the seeds towards the end. You definitely don’t want to burn them.
Remove seeds from oven when they are dry to the touch and a spatula moves them easily on the pan. Seeds can cool down on the baking sheet, or they can be moved onto a parchment lined cooling rack.
Store roasted sunflower seeds in an airtight container and snack on them often!